Teriyaki Stir-fry

Teriyaki Stir-fry

What you'll need:
A good Teriyaki sauce/marinade
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Olive oil
Onion & garlic (1/2 cup chopped, 3 cloves minced)
Broccoli
A handful of snow peas
Red & orange bell pepper
Carrots
Mushrooms
Teriyaki flavored seitan (or 1/2 block of firm tofu drained & cubed or tempeh)
Bamboo shoots
Pineapple chunks
Water chestnuts (optional)
Baby corn (optional)
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Fresh basil (chopped)
Green onion
Sea salt & pepper
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Brown rice

In proper Dr. Food fashion, choose your vegetables wisely and chop as many as you like -- the rule being a cup of everything will probably yield about 3-4 servings. While your rice is simmering, start off by sauteing the onion and garlic to 1 tablespoon of olive oil in a good sized pot or wok or pan (at medium heat). Next add your vegetables (hold off on the pineapple, basil, and green onion though). After those are cooked well, after about 10-12 minutes, add enough teriyaki sauce to cover everything and provide a good environment for simmering. Cover, turn the heat up, and wait until you get a good simmer going. Reduce the heat back to medium and simmer covered for 20 minutes while stirring occasionally. Add the pineapple, basil, and green onion for the last five minutes of simmering, and then cook for ten more minutes uncovered, also while stirring occasionally. If the sauce burns off a bit, feel free to add more, but watch out for the sodium levels. By now your rice should be done, so salt and pepper to taste and serve it over the rice. Again, consistency is up to you, which also depends on the thickness of the sauce you use.

This one is pretty easy to make and does not take that much effort. But it's also really tasty. You can even spice it up by adding a dash of "Szechwan" sauce.